Grilled Pesto-Filled Mushrooms

  • Prep Time 15 min
  • Total Time 30 min
  • Serves: 6

Ingredients

  • 1/2 cup finely chopped fresh parsley 125 mL
  • 1/2 cup olive oil, divided 125 mL
  • 1 tsp lemon juice 5 mL
  • 1/2 small clove garlic, minced
  • 1/4 tsp finely chopped fresh thyme 1 mL
  • 1/2 tsp each salt and pepper 2 mL
  • 1 lb large white button or cremini mushrooms, stems removed 500 g

Directions

  • Step 1

    Stir together parsley, oil, lemon juice, garlic and thyme. Stir in salt and pepper. Set pesto aside while grilling mushrooms (or chill pesto up to 2 hr.).

  • Step 2

    Brush all sides of mushroom caps with some of the oil floating on the pesto. Place caps, gill-side down, on BBQ preheated to medium-high. Grill 1 to 2 min. or until marked. Flip over. Grill 1 to 2 min., or until mushrooms are tender and juices start to pool in caps.

  • Step 3

    Carefully transfer (avoid tipping out juices) mushrooms to serving platter. Spoon pesto into caps. Serve mushrooms warm.

Tip

Alternatively, cook mushrooms in skillet on stovetop on medium-high heat.

Use store-bought pesto.

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 180
  • Fat 18 g
  • Saturated Fat 2.5 g
  • Carbs 4 g
  • Sugar 1 g
  • Protein 2 g
  • Cholesterol 0
  • Fibre 1 g
  • Sodium 200 mg